Following an extraordinary first year on the vibrant Sydney restaurant scene, contemporary casual fine diner Mjølner has launched their most comprehensive menu change since the venues inception in May 2017.
The new menu sees a strong, dedicated focus on seasonality from talented Head Chef Joachim Borenius, formerly of world renowned kitchens The Fat Duck, Per Se, Marque and Pei Modern.
Whilst staying true to Mjølner’s signature formula of bird, beast, fish and vegetable mains from the rotisserie, Joachim’s menu highlights his affinity for seasonal and sustainable produce, showcasing and complimenting ingredients with both modern and traditional techniques.
Joining guest favourites and signature dishes like Grass fed short rib and the Roasted bone marrow (whisky luge optional) are mains and entrees that comfortably take their place in the menu’s new line up.
Roast pork belly is served with red cabbage and apple miso butter while whole rainbow trout is delicately seasoned with fennel, capers, burnt butter and lemon. There’s also a whole smoked celeriac complimented by roast chestnut and grapes and lathered in a luxurious porter sabayonne.
Born and raised in the most southern tip of Sweden, Joachim draws on inspiration from his family heritage but is adamant his cooking is not bound by traditions or rules.
“The past ten years have seen the rise and fall of fine dining and restaurants have evolved and found new paths to walk down. There’s no tweezers or gloves in this kitchen. What we are bound by are dishes that are seasonal, produce driven and belly filling.”